First things first, make sure your chicken breasts are properly thawed. You want them to cook evenly. Trim any excess fat and rinse under cold water. Pat them dry with paper towels.

In a medium-sized bowl, mix all the ingredients for the chicken breast rub. Combine the celery salt, garlic powder, brown sugar, dried thyme, black pepper, smoked paprika, onion powder, kosher salt, and cayenne pepper. This blend provides a robust flavor that will permeate the chicken.

Rub the mix generously over each chicken breast. Don’t be shy; make sure to cover all sides. Let them sit for at least 30 minutes to let the flavors meld together. If you have more time, marinating in the refrigerator for up to four hours will deepen the flavors even more.

While the chicken is resting, prepare your smoker. Light up the hardwood charcoal and let it get to a stable temperature of around 225°F to 250°F. Once the coals are glowing, scatter the wood chips for that magical smoke.

Coating the smoker grates with canola oil will prevent sticking. Once the smoker is hot and full of smoke, it’s showtime!

Place the chicken on the smoker grates. Brush lightly with apple cider vinegar for moisture and flavor. Close the lid and smoke for about 1.5 to 2 hours until the internal temperature reaches 165°F. Use a meat thermometer for accuracy; it’ll be your best friend here!

Once done, remove the chicken from the smoker. Allow it to rest for about 10-15 minutes to let the juices redistribute throughout the meat. This step is crucial for maximum juiciness.

Slice the chicken against the grain, serve it alongside your favorite sides, and watch as everyone raves about your culinary prowess.